Huevos Ala Mexicanos Recipe
Scrambled eggs with onions, bell peppers, and tomatoes served with rice, beans, and your choice of corn or flour tortillas
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Ingredients
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Egg Mixture
Sides
Method
Preparation
- 1
- 2
Prepare the Beans
In a small saucepan, heat the canned black beans over medium heat until warmed through. Stir occasionally. Season with salt and pepper to taste and keep warm.
- 3
Chop Vegetables
Dice the red and green bell peppers, onion, and tomatoes into small pieces. Set aside.
Cooking the Eggs
- 4
Sauté Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and bell peppers. Sauté for about 5 minutes until the vegetables are soft.
- 5
Add Tomatoes
Add the diced tomatoes to the skillet and cook for another 2 minutes until they soften.
- 6
Scramble the Eggs
In a bowl, whisk together the 6 large eggs, salt, and black pepper. Pour the egg mixture into the skillet over the sautéed vegetables. Stir gently with a spatula, cooking until the eggs are set but still creamy, about 5-7 minutes.
